Warm Spinach And Dried Fig Salad From Sun Maid Recipes

ELLEN'S SPINACH AND FIG SALAD

Steps:

• Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
• Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.

WARM SPINACH AND DRIED FIG SALAD FROM SUN-MAID

Steps:

• In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
• Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
• In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
• Divide and place the salad on individual salad plates.
• Garnish with feta, hazelnuts and black pepper.
• Serve immediately.

WARM MUSHROOM & WILTED SPINACH SALAD

Steps:

• Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
• Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
• Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

WARM SPINACH SALAD WITH BACON AND PINE NUTS

Steps:

• Heat 1 tbsp of oil in heavy frying pan over medium- high heat until hot, but not smoking.
• Add the bacon and saute, stirring occasionally for 4 mins or until browned.
• Reduce heat to a minimum, add pine nuts and cook for 1 min, stirring occasionally Add the garlic and cook, stirring for 30 seconds.
• Add the spinach, vinegar and remaining tbsp of oil and cook, tossing gently for 15 seconds, or until the spinach is warm and a bit wilted.
• Transfer to serving plates, sprinkle with parmesan and serve immediately.

GRILLED FIG SALAD

Steps:

• Snip the tiny stem end off each fig and cut in half lengthwise.
• Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
• Add the figs and gently toss to coat.
• Let sit while you heat a grill (indoor or outdoor).
• If necessary, coat your grill with a little olive oil.
• When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
• To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
• Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
• Place 2 fig halves decoratively over each plate of greens and serve.

WARM SPINACH SALAD

Steps:

• In hot, nonstick frying pan, brown the almonds for 30 sec.
• Wisk together the dressing ingredients.
• Arrange spinach on 4 dinner plates, topped with mushrooms.
• On low heat in olive oil, saute red onion with minced garlic for 2 minutes.
• Add dressing mixture and almonds to the onions.
• Top salads with mandarin orange sections and hot dressing.
• Serve immediately with rolls.